Name: Banjara Gosht/Mutton curry in Gypsy Style recipe by Rathy V at BetterButter
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 3
Ingredients: Mutton- 350gm; Bay leaves -2; Cloves -2; Peppercorns - 5; Dry red chilli -3; Onion sliced - 1; Ginger garlic paste - 1tablespoon; Red chilli powder - 1 tablespoon; Coriander powder - 1tablespoon; Turmeric powder -1/4teaspoon; Yogurt - 2teaspoon; Salt -as needed; Oil - 2 to 3 tbsp; Coriander seeds crushed - for garnish

ABOUT Banjara Gosht/Mutton curry in Gypsy Style RECIPE

Recipe reference : Chef Sanjeev Kapoor's website. Its such a simple curry with a lip smacking taste.

Ingredients Serving: 3

Mutton- 350gm
Bay leaves -2
Cloves -2
Peppercorns - 5
Dry red chilli -3
Onion sliced - 1
Ginger garlic paste - 1tablespoon
Red chilli powder - 1 tablespoon
Coriander powder - 1tablespoon
Turmeric powder -1/4teaspoon
Yogurt - 2teaspoon
Salt -as needed
Oil - 2 to 3 tbsp
Coriander seeds crushed - for garnish

Instructions

Clean and Cook mutton for 3 whistles in medium flame( or till half cooked) with salt and enough water. Drain and reserve the stock(mutton cooked water).
Heat oil in the cooker, add the bay leaf, cloves, broken red chillis and peppercorns. Saute for a minute.
Add the sliced onions, saute till translucent.
Add the ginger garlic paste and saute till raw smell leaves.
Add the red chilli powder, turmeric and coriander powder and saute for 2 mins.
Add the half cooked mutton and mix well. Now add the mutton stock and pressure cook for 4 or more whistles on medium flame till it is cooked well.
Open the lid and adjust salt. whisk yogurt separately and add in the gravy stirring well. Just give it a single boil and switch off.
Garnish with crushed coriander seeds and serve with hot steamed rice!.

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